We’re saying cheers to 2019 and hello to 2020 with these MCC-filled cherry-on-top cupcakes!
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
- 125ml (½ cup) MCC brut, heated and reduced to 2 tbsp
- 160g self-raising flour
- 115g castor sugar
- 2 extra-large eggs
- 100g softened butter
- ½ tsp vanilla extract
- 2 tbsp milk
- 250g softened butter, at room temperature
- 500g icing sugar, sifted
- 3 tbsp MCC brut
- fresh cherries, to garnish
Preheat the oven to 160°C.
Place the reduced 125ml (1 cup) MCC and remaining cupcake ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for 5 minutes. Line a standard 12-hole muffin tin with cupcake cases. Spoon 1 heaped tbsp of the mixture into each case. Bake until a skewer inserted into the middle comes out clean, 12 minutes. Remove from oven and set aside to cool.
For the icing, in a clean bowl of the stand mixer fitted with the whisk attachment, beat the butter until softened and creamy. Keep whisking and add the sifted icing sugar 2 tbsp at a time until it is all incorporated. Once half of the icing sugar has been used, add the 3 tbsp MCC brut. The icing should be light in colour and fluffy.
Spread or pipe the icing onto the cooled cupcakes and top with the fresh cherries.
Imka Webb is the digital editor of Food & Home Entertaining magazine. You can contact her at [email protected]
shares Share Tweet Share Pinterest E-mail PrintWe’re saying cheers to 2019 and hello to 2020 with these MCC-filled cherry-on-top cupcakes! Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis Imka WebbImka Webb is the digital editor of Food & Home Entertaining magazine. You can contact her at [email protected] More From FHE:Food & Home Entertaining Food Meander: a recapAuthentic artisanal and accessible? Well, Hello Tomato!15+ desserts you have to…